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Fresh Mint Kisses

Yield 18 servings (serving size: 6 kisses)
Make these airy meringue cookies a few days ahead, and store in an airtight container. Be sure they're completely cool before you seal the container to store them.

Ingredients

  • 1/4 teaspoon salt
  • 3 large egg whites
  • 2/3 cup sugar
  • 2 teaspoons minced fresh mint

Nutrition Information

  • calories 31
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.6 g
  • carbohydrate 8 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 42 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 300°.

  2. Beat salt and egg whites with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add mint; beat until blended.

  3. Spoon mixture into a large zip-top plastic bag. Snip off a 1/2-inch opening in 1 bottom corner of bag. Pipe 108 (1-inch-round) mounds onto 3 parchment-lined baking sheets. Bake at 300° for 25 minutes or until dry. Cool on baking sheet 5 minutes. Remove from pan.